Fall

Roasted Butternut Squash and Spinach Penne Pasta

by:
March 11, 2010
Author Notes

One of my favorite dishes at Giacomo's, our favorite Italian restaurant in Boston's North End, is an addicting butternut squash ravioli served with a mascarpone cream sauce and asparagus. I was really inspired by the butternut squash and pasta pairing, but wanted to lighten things up a bit, so I made a sauce of roasted butternut squash, spinach, buttermilk, and rosemary, and then tossed it with whole wheat pasta. —Kerstin

  • Serves 6
Ingredients
  • 1 tablespoon olive oil
  • 1 butternut squash, cut in half lengthwise and seeded
  • 1 pound whole wheat penne pasta
  • 1 cup chopped shallots
  • 1 garlic clove, minced
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 cup freshly grated parmesan cheese
In This Recipe
Directions
  1. Preheat oven to 400?F. Dip a pastry brush in olive oil and evenly brush flesh side of the squash halves; place flesh side down on a greased cookie sheet. Bake at 400?F for 45 minutes to 1 hour or until tender. Let squash cool for 10 minutes. Remove flesh from the squash halves with a spoon and mash with a fork until smooth (my yield was 2 cups).
  2. Cook pasta according to package directions. Drain the pasta in a colander, return it to the pot, and keep warm.
  3. Heat remaining 2 teaspoons olive oil in a large skillet and cook shallots for 5 to 7 minutes or until tender. Add garlic and cook 1 additional minute. Add spinach and roasted mashed butternut squash to the pan. Stir in buttermilk, milk, rosemary, and salt and stir until smooth, about 2 minutes. Mix pasta and sauce until the sauce evenly coats all the ingredients. Sprinkle parmesan cheese over each serving. Makes 6 servings.
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